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Broiled Grouse, Orange Sauce

Cut off heads and feet from two nice fat grouse, split open through back, draw, cut out spinal bones and thoroughly wipe them, envelop in towel and neatly flatten with a cleaver. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn birds in seasoning, arrange on a double broiler and broil over brisk fire for ten minutes on each side. Remove, arrange on a hot dish over six freshly prepared toasts and serve with cold orange sauce separately.